One of my favorite things about shopping at the farmers market is finding produce I’ve never cooked with before. I’ll never forget the first time I saw kohlrabi and thought, “that is the weirdest looking vegetable I’ve ever seen. Do people really eat that?”
Of course, not knowing what it was meant that I was certainly going to buy it. As it turns out, kohlrabi, which means cabbage turnip, is part of the cabbage family with a taste like broccoli and the consistency and crunch of a turnip. When I asked the farmer how to prepare it, he said that they mostly used it raw in salads or slaws. I did that several times, but became curious about how I could cook with it.
Kohlrabi works great when you want the flavor of broccoli while use a cooking method that requires a sturdier veggie. I first tried Elise Bauer’s Kohlrabi ham bake from Simply Recipes which makes a terrific brunch or brinner (breakfast for dinner) entree. I now prefer kohlrabi to broccoli when I stir fry because I don’t have to worry about it wilting, particularly if I have leftovers to reheat. Most recently, I tried Martha Stewart’s kohlrabi chip recipe and they were a refreshing change to potato chips as a side.
Have you ever cooked with kohlrabi? What’s your favorite recipe?
Don’t be afraid of it just because it looks weird. Experiment and have a little fun with dinner.
Kohlrabi Recipe Round-Up